Stir-fry chicken (vegan)

A mouth watering and aromatic dish that will have you coming back for more!

How to make this in 3 easy steps:

(for 2 servings)

Step 1 – Prepare the pea protein chunks

• Add the protein chunks to a bowl of cold water (enough to fully cover the chunks) and let them soak for 10 minutes to hydrate them before cooking.

Step 2 – Prepare the veggies

• Meanwhile, cut the peppers and aubergine into small diced pieces and on another side finely chop the onion.

• Add your peppers and aubergine into a bowl and add paprika, garlic powder, salt and a sprinkle of olive oil. Give this all a good stir to coat all the veggies in the seasoning.
  

Step 3 – Stir fry and enjoy 

• Heat the pan with a tablespoon of olive oil, then add in your chopped onion and cook for about 2 minutes, before adding in the peppers and aubergine, then cook for a further 5 minutes.

• Drain the water from the protein chunks in a colander then squeeze out as much water as you can with your hands or with a presser. This will ensure they stir fry properly otherwise they will release lots of water when cooking. Then add them to the same pan with the veggies.

• Add the tomato puree, sesame oil and soy sauce over the chunks, then stir well.

• Stir fry everything for 8-10 mins on low-medium heat, stirring occasionally to avoid sticking.

• Serve over boiled rice and enjoy!
  

You can keep this tasty stir fry in the fridge for up to 2 days.

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Ingredients

For 2 servings

Key ingredients: 70g Pea protein chunks 1 Small onion ½ An aubergine ½ A red pepper ½ teaspoon Paprika ½ teaspoon Garlic powder ½  teaspoon Salt 1 teaspoon Olive oil 3 tablespoons of passata or tomato puree 1 tablespoon of soy sauce 1 teaspoon of sesame oil

Other ingredients: 80g of rice

Pea Protein Chunks

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